We love writing instructions on how to do things (it’s actually our professional career!). But let’s face it – learning by reading isn’t always the best method. Especially when it involves things that are hard to explain, like the texture of dough, or how to cut an onion. A picture is worth a thousand words, right? Well, how about a thousand (or so) pictures?
We are so excited to unveil our first A Couple Cooks original instructional video! And what better place to start than pizza? Alex has been pondering how to share with you some of the secrets of his pizza crust for a while. (Since he’s the pizza crust master in our house, they’re secrets that I didn’t even know until I watched the video!) He shot, directed, and produced this video to show you some of the magic he does to get the perfect pizza crust (the result of many years of trial and error!). Check it out, and get inspired to start your own home pizzeria!
Related: Everything you need to know about making artisan pizza
Pizza dough recipes
Here are our best pizza dough recipes:
Looking for artisan pizza recipes?
Here are a few of our favorites:
- Mexican Pizza
- Greek Pizza
- Pizza Margherita
- Pesto Pizza
- Potato and Arugula Flatbread
- Roasted Red Pepper Pita Pizzas
- Spinach Calzones
About the Authors
Sonja Overhiser
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.
43 Comments
CulinarilyCourtney
January 19, 2012 at 12:42 amDarn…I was really looking forward to watching you toss and spin that dough in the air. Just kidding! Great video :) I have been wanting to try making a pizza for a while, and I don’t feel so intimidated now.
Alex
January 19, 2012 at 10:08 amHaha! I’ve tried the toss method — I wouldn’t say it’s the most reliable :)
Lauren @ Healthy Food For Living
January 19, 2012 at 6:51 amLOVED the video! Great job, Alex. I usually roll out my pizza dough with a rolling pin (blasphemy, I know)… but next time I’ll give hand-shaping a try.
Alex
January 19, 2012 at 10:09 amThanks! You’ll have to try hand-shaping – we find that the texture of the pizza is much better.
Lindsay @ Pinch of Yum
January 19, 2012 at 8:55 amLove love love it! :) You guys are so talented! And I learned a lot about pizza dough in 3 minutes. Awesome work!
Alex
January 19, 2012 at 10:12 amThanks! I think I like being behind the camera more than in front of it… I might hire an actor to play me in our next video with CraftedSpoon.
jackie @ marin mama cooks
January 19, 2012 at 9:20 amAMAZNG video and I just love the catchy music. You make it all look so easy. I just need to get a dough hook and then I will attempt to make my own dough.
Keep the videos coming!
Alex
January 19, 2012 at 10:18 amThanks! Will do :)
Lisa in Indy
January 19, 2012 at 10:54 amAlex ~ terrific, helpful video. I was hoping that it would introduce your happy face and the voice that goes with it, but how can you improve on perfection?
Great little project for a snowy day like today. Thanks!
Gail Lloyd
January 19, 2012 at 12:43 pmLove the video! makes me want to make it, which I will! Looking forward to more, and love the music! Please post the name of the song, and artist, if you wouldn’t mind. I love your blog!
Alex
January 19, 2012 at 1:07 pmThanks! The song is Adagiata Passeggiata by Genevieve.
Maria
January 19, 2012 at 8:13 pmLove the video!! Congrats on the new addition to the blog. Can’t wait to see more. I’ve needed something like this since making pizza dough has just been a sticky mess every time I’ve tried it. Thanks for sharing.
Nanette
January 20, 2012 at 12:52 pmAwesome!
Janice
January 20, 2012 at 2:06 pmI was wondering how warm is the water?
Alex
January 20, 2012 at 2:15 pmIf you want to get technical, they say that 105°F-110°F is ideal. But, I just stick my finger in the water – it should feel warm but not hot.
Tessa
January 21, 2012 at 1:40 pmWOW! I loved your video. Keep them coming!
mary
January 21, 2012 at 4:46 pmThanks so much for doing this video. I always buy my pizza dough and make my own pizza. You inspired me to try this recipe, it looked like a cinch.
My pesto/tomato/mozzarella pizza is in the oven as I type. The dough was very easy to stretch onto my pan.
I’m so excited. :)
Sylvie (A Pot of Tea)
January 22, 2012 at 10:04 amGreat instruction video!
Denise
March 11, 2012 at 6:09 pmI am impressed with your video but I failed miserably at “knuckling”. I resorted to a rolling pin for the last minute to even out my “pie”. Do you think my dough may have been too warm?
Alex
March 11, 2012 at 9:01 pmBummer! It’s can be a little hard to do the first time — you might just need practice. Did it stretch too much or too little?
Rachael
April 4, 2012 at 12:11 pmI usually buy pre-made dough but I’ve watched this video about a dozen times since January and have finally worked up the courage to try it. It’s gorgeous. Thanks so much! :)
jessica
April 4, 2012 at 4:35 pmthis looks really easy now im hungry for pizza but im in the mood for chinese even if im learning how to cook i want pizza to be the fisrt thing i want to make
<3
Lauren
April 5, 2012 at 1:33 pmLove the video, love the dough too! I use half whole wheat bread flour and half White Lilly Flour. It probably would have turned out chewier with a regular AP flour (White Lilly is lower in protein) but even with so it turned out well and I loved using my stand mixer. The 45 minute rise was perfect, let me get some chores done while fantasizing about pizza ^_^ The recipe did not specify time or temp for cooking so I did about 425 for 15. Turned out wonderfully. Thank you so much for an awesome pizza dough I am confident of!
Alex
April 5, 2012 at 1:40 pmGlad you enjoyed it! We usually do 5-7 minutes at 500 degrees, check out the “Topping Ideas” list above for some of our favorite combos.
:)
Suzie knows Indy
April 20, 2012 at 8:39 pmWow! I’ve not conquered recipes w/yeast, even been intimidated. Great video, I’m going to try it. Loooved the music!
Suzie knows Indy
April 20, 2012 at 8:43 pmOh, I’m not using white flour, can I try this with WW or would there be some changes?
Alex
April 20, 2012 at 9:28 pmHi! This recipe will work with up to half whole wheat flour. If you want to do all whole wheat, I’d check some other recipes for quantities (and you might need to add some vital wheat gluten). The method should still work though!
Alex
September 23, 2012 at 7:09 pmwhat a gorgeous video – looking forward to having a go with my new mixer. Thank you
Kelly
December 25, 2012 at 9:48 pmLoved your video! My bread maker passed on and I have been researching a way to make pizza dough without it, can’t wait to give this a try. My son will be slightly disappointed that I’ll be using the dough hook attachment, he uses it to pretend to be Captain Hook, but I think some delicious pizza should make up for it! Thanks so much.
Leah
January 4, 2013 at 2:51 amI just wanted to say thank you for this recipe and video! I usually make pizza dough in my bread maker but I’ve wanted to try it in my Kitchenaid instead. This dough was soooo yummy! I found the video very helpful. I need more practice at my hand stretching. I found it got really thin in the middle. But so much better then my old way. My twins gave it two thumbs up!
Alex
January 4, 2013 at 9:21 amSo glad it worked out for you! Stretching definitely takes some practice — but practicing means making more pizza :)
Laura
October 31, 2013 at 10:52 amAwesome video! I was wondering if you can freeze the other half of the dough? And if so, at which stage ? My guess would be after it’s proved but just wanted to make sure. Thanks! Laura :)
Alex
October 31, 2013 at 11:00 amYes, the dough freezes wondefully! To freeze: After proofing, place a dough ball in a zip-top bag and put in the freezer. The morning that you are going to use the dough, remove it from the freezer and place it in the fridge to thaw. About 30 minutes before making the pizza, take it out of the baggie and allow it to relax on the counter, covered with plastic wrap.
Christine
January 23, 2015 at 2:07 pmAwesome video! Unfortunately for me, it didn’t go as smoothly! I made this using my stand mixer…it took a long time for a ball to form…..and after about 15 minutes, it was still very sticky and not spongy at all…what did I do wrong? Could it have been that I don’t have a kitchen thermometer and maybe the water was too hot? Any advice is appreciated! Thanks, Christine
Alex
January 23, 2015 at 2:11 pmI would guess that you just needed a bit more flower. If it’s really sticky, you can add a tablespoon of flour at a time until a ball forms.
Alejandra
December 21, 2015 at 10:25 amHellooo! love your video! I make pizza but I don’t shape it by hand… what is the difference? is it crunchier?
Thanks for sharing your love to cook!
Emma
December 30, 2015 at 8:10 pmLove how simple and fun this is! Would I be able to refridgerate or. freeze the pizza dough if I want to do mini pizzas and have dough throughout the week? If so, do you know about how long it will stay fresh in the fridge. Ps. Just found your guys blog and am in LOVE. Love the simple, healthy recipes and have a list of what I already want to try making :) thank you.
Robert
January 29, 2017 at 7:23 amThanks very much for this recipe. It comes out perfect fluffy on the inside and crusty on the outside each time. Again and again.
I’ve made this at least twice a week after I discovered this recipe 2 months ago.
Being single, I refrigerate the second dough ball and bake it as flat bread the next day, or the day after. Layer of fresh tomato slices, layer of finely chopped onion (with a tiny sprinkle of salt just on the onion, or mixed through the chopped onion before), smoked salmon, ground black pepper, finely chopped fresh chives, and finely chopped flat parsley. Hmm, hmm, hmm!
Sometimes I swap out the smoked salmon, and substitute Old Amsterdam cheese slices.
Anonymous
March 18, 2017 at 8:11 amHi, where is the video? Nothing is showing.
Sonja
March 20, 2017 at 3:39 pmHi there! It appears to be working…can you try again?
Dick
July 30, 2018 at 6:23 pmI can’t find the video either! Please give us a hint!
Alex
July 30, 2018 at 7:24 pmNot sure what happened… but it’s back now :)
Cindy C
November 12, 2018 at 7:49 pmLove this recipe and technique. It was so easy and worked perfectly with my Kitchen Aid stand mixer as you said. The dough was amazing! Thank you! I’ll be using this again and again!